Chicken Caesar Salad

If making croutons, make Homemade Croutons (or make them in advance).

Pat the chicken dry with a paper towel, then slice it in half horizontally (if not already butterflied; see How to Butterfly a Chicken Breast). Sprinkle the chicken on both sides with the kosher salt. Add up to 1/4 teaspoon additional salt to ensure chicken is fully seasoned.

In a small bowl, garlic powder, onion powder, smoked paprika, grated Parmesan cheese and a few grinds of black pepper. Sprinkle both sides of the chicken with the mixture.

Heat the olive oil in a large nonstick or cast iron skillet and over medium high heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides (cook in batches as necessary). When the internal temperature is 165°F, or the center is no longer pink, remove to a platter and rest 5 minutes before slicing into strips or pieces.

Whisk together the Caesar dressing ingredients in a bowl. Store leftovers refrigerated in a covered jar for up to 1 week.

Tear the romaine leaves into pieces (or chop them). Immediately before serving, toss with the dressing. Top each salad with croutons, Parmesan cheese, and chicken. Leftover chicken stores refrigerated for up to 4 days and leftover dressing stores up to 1 week (add dressing immediately before serving).